I think it is, despite mixed evidence and some animal studies that have raised concern. Native people in Paraguay, Brazil, Argentina, and China have used stevia to sweeten food and tea for centuries. Manufacturers have also used it in pickles and other foods since the 1970s in Japan, where it has an excellent safety profile.

Stevia is derived from an herb in the chrysanthemum family called Stevia rebaudiana and is hundreds of times sweeter than sugar, with virtually no calories. Stevia was banned in the United States until 1994, but the passage of the Dietary Supplement Health and Education Act allowed the herb to be sold as a dietary supplement. Historically, the FDA has denied food processors' requests to use stevia, citing a few worrisome studies. Laboratory animals fed high doses of stevia have experienced reproductive changes and produced smaller offspring, and other research suggests it may cause some precancerous changes, but these results haven't been replicated.

Things may be changing: Based on more recent safety studies, several US manufacturers, including Coca-Cola, have applied for patents for products containing stevia or its derivatives. A review of dozens of studies in Phytochemistry (November 2003) found the compound to be safe when used as a sweetener and a good alternative for diabetics.

If you choose to use stevia: It works well for baking and in drinks and is most commonly available as a powder at health food stores. Because stevia is so sweet, you first must dissolve it in water and then use sparingly as liquid drops; 1 teaspoon of the liquid is equal to 1 cup of sugar.

Andrew Weil, MD, is a pioneer in the field of holistic health and founder and director of the Program in Integrative Medicine at the College of Medicine, University of Arizona. He received his medical training at Harvard University.

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